Carrot Cake
Submitted by: Brenda
Cake:
2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs, beaten
1 8-ounce can crushed pineapple w/juice
1 1/2 cups vegetable oil
2 teaspoons vanilla
1 teaspoon salt
1 cup flaked coconut
2 cups grated carrots
1 cup chopped pecans
1 cup golden raisins

Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup butter or margerine
1 pound powdered sugar
1 teaspoon vanilla
2 teaspoons orange juice
1 tablespoon grated orange rind


Preheat oven to 350 degrees. Sift sugar, flour, baking soad and cinnamon together in large bowl. Combine next 5 ingredients in large bowl; mix well. Stir in coconut, carrots and pecans. Add dry ingredients; mix well. Pour into three 8-inch cake pans lined with waxed paper. (Regular loaf pan works well too) Bake for 40-45 minutes. Combine icing ingredients and beat until smooth and creamy. Spread on cake.


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